Skip to content
The Dublin Butcher, homeSearch products

Free cooking guide

The Lamb Guide

Chops, roasts and slow cuts: where each comes from and how to cook it.

Lamb is small and tender all over, so more of it suits quick cooking than beef. The rack, loin and chump give chops and cutlets for the grill. The leg roasts beautifully. The shoulder and shanks carry more fat and connective tissue, and are at their best cooked low and slow until they fall apart.

Get the printable PDF

The whole guide, designed to print or keep on your phone. Pop in your email and we'll send you the link.

Free. We'll email you a download link.

The cover of The Lamb Guide: Raw lamb cuts on butcher's paper: a rack, chops, a leg and shanks.Illustration

Part 1

Where the cuts come from

The animal, split into the areas a butcher works from.

12345678
  1. 1Neck
  2. 2ShoulderShoulder
  3. 3Rack (cutlets)Cutlets
  4. 4Loin (loin chops)Loin chops
  5. 5ChumpChump chops
  6. 6LegLeg of lamb, Easy carve leg, Butterflied leg
  7. 7Breast and flap
  8. 8ShanksShanks
Chops come from along the back; roasts from the leg and shoulder; shanks from the lower legs.

Along the back, from the shoulder to the leg, lamb goes rack, loin, chump. Each gives its own chop: cutlets from the rack, loin chops from the loin, chump chops from the chump. All three cook in minutes.

Part 2

Chops and cutlets

Quick, hot cooking: a pan, a grill or the barbecue.

  • Cutlets

    From The rack, the rib section of the back. Each cutlet has one rib bone.

    TendernessVery tender

    FatSome fat

    Best for
    Quick, elegant and easy to eat with your fingers.
    How to cook it
    A very hot pan or barbecue, 2 to 3 minutes a side. Rest them briefly before serving.

  • Loin chops

    From The loin, the middle of the back: a small eye of meat, a little fillet and a rim of fat.

    TendernessVery tender

    FatSome fat

    Best for
    Quick grilling and a weeknight dinner.
    How to cook it
    Stand them on their fat edge first to crisp it, then cook quickly over high heat.

  • Chump chops

    From The chump, between the loin and the leg.

    TendernessTender

    FatSome fat

    Best for
    Meaty and forgiving. Good grilled, pan-fried or barbecued.
    How to cook it
    About 2.5cm thick, 3 to 4 minutes a side in a very hot pan, then rest for 5 minutes.

Part 3

Roasts

The leg, three ways.

  • Leg of lamb

    Comes as: On the bone

    From The back leg.

    TendernessTender

    FatLean

    Best for
    The classic Sunday roast, carved at the table.
    How to cook it
    Stud it with garlic and rosemary and roast to temperature (the Roast & Christmas Guide has the figures). Rest it for 15 minutes.

  • Easy carve leg

    From The back leg, with part of the bone taken out so it is simpler to carve.

    TendernessTender

    FatLean

    Best for
    A roast without the fuss at the table.
    How to cook it
    Roast it the same way as a leg on the bone. It may cook a little faster, so go by temperature.

  • Butterflied leg

    Comes as: Plain, Greek, or honey, mint and rosemary

    From The back leg, boned and opened out flat.

    TendernessTender

    FatLean

    Best for
    The barbecue: it cooks quickly and evenly, and slices for a crowd.
    How to cook it
    About 15 minutes a side on a medium barbecue, lid down, turned once. Rest it for 10 minutes, then slice across the grain.

Part 4

Slow cooking

The shoulder, the shanks and diced lamb.

  • Shoulder

    Also called slow roast shoulder

    From The shoulder: hard-working, with more fat and connective tissue than the leg.

    TendernessA little chewy

    FatRich, well marbled

    Best for
    Pulling apart at the table.
    How to cook it
    Covered at 160°C for 3½ to 4 hours, then uncovered for the last 30 minutes to brown.

  • Shanks

    From The lower legs, the hardest-working part.

    TendernessNeeds slow cooking

    FatLean

    Best for
    Rich braises, full of collagen.
    How to cook it
    Braise covered for 2½ to 3 hours, until the meat falls from the bone.

  • Diced lamb

    From Usually the shoulder or the leg, cut into cubes. Ask us which suits your dish.

    TendernessA little chewy

    FatSome fat

    Best for
    Curries, tagines, Irish stew and skewers.
    How to cook it
    Cook it slowly for stews (about 1½ to 2 hours), or quickly on skewers.

Part 5

Sausages and kebabs

Lamb mince, ready for the grill.

  • Moroccan lamb and raisin sausages

    From Spiced lamb mince with raisins in a casing.

    FatSome fat

    Best for
    The barbecue, couscous and rolls.
    How to cook it
    Grill or pan-fry gently, turning often. Done at 75°C in the centre.

  • Lamb and rosemary sausages

    From Lamb mince with rosemary in a casing.

    FatSome fat

    Best for
    An everyday sausage for the grill or the pan.
    How to cook it
    Medium heat, turned often, never pricked. Done at 75°C in the centre.

  • Lamb kofta kebabs

    From Seasoned lamb mince on a skewer.

    FatSome fat

    Best for
    Flatbreads, salad and yoghurt.
    How to cook it
    Turn them often over medium heat until cooked through, to 75°C.

Part 6

Which cut for the job

What to ask for, at a glance.

You are cookingAsk us for
A quick dinnerCutlets, loin or chump chops
A Sunday roastLeg of lamb or easy carve leg
The barbecue for a crowdButterflied leg
Something to pull apartShoulder
A winter braiseShanks
Curry, tagine or stewDiced lamb

Keep it in the kitchen

The Lamb Guide as a printable PDF, free. We'll email you a link to download it.

Free. We'll email you a download link.

Christmas and everyday favourites

Illustration